Entries in Seafood
(56)

Welcome to the end of July, summer’s center point. The perfect time for our annual quest to find the best of Connecticut's official pleasure of summer: warm, buttery lobster rolls.

At the suggestion of readers, chefs, CTBites staff and a food critic or two, we've added an array of food trucks, pounds, shacks, and even a high end restaurant to our previous portfolio (see 2014 edition here).

So take a ride up the balmy Connecticut coastline. We start in the southwest and head northeast, as CTBites forages the best warm lobster rolls in America.

It’s official. The Boothbay Lobster Company will be opening its first restaurant in early 2016 at Harbor Point in Stamford. In fact, owner David Galin had just finished hanging up the announcement sign in the window of the new location, when we asked about his plans.

Since Boothbay is Lobster Haven in Maine, our first question had to be, “Connecticut Lobster Roll or New England Lobster Roll?”

The restaurant concept is so fresh that Galin and his somewhat silent business partner are still refining the details, but “fresh” is the operant theme: seafood plucked directly from the cold waters of Maine immediately trucked to Harbor Point.

When the concept is further embellished, Galin promised to give CTBites readers a very early preview.

A snowy night found guests piled into the close confines of 284 Tokeneke Rd. in Darien to sample offerings from the combined menus of Lobstercraft and Bounty food truck. The two outfits have come together to expand their catering services for private parties, weddings and both special events, and we have your first look.

"We thought the surf and turf idea between the best lobster and the best burger would make a great combo," Captain Mike Harden of Lobstercraft told CTBites. "We are working on bringing Bounty under the same roof so you can come to one place and get whatever you like."

Back in August we reported on LobsterCraft's brick and mortar location opening in Darien. No longer did you have to chase their truck to enjoy its deliciously sought after lobster rolls. As Winter rolls around, LobsterCraft is making some exciting updates to their menu. They're not just a lobster roll joint; they are serving up New England comfort food...and it's good.

In addition to the award-winning lobster bisque, menu additions include: hush puppies, clam strips, lobster tacos, lobster salad, clam chowder, and roasted vegetable soup. The new kid-friendly menu includes the Salty Dog, a hot dog shaped like an octopus set on a bun, and Mac-N-Cheese Bites.

Two words: LOBSTER FRIES. No...Really! If you want to cozy up to some delicious and decadent comfort food, get your claws over to the LOBSTER POST at 222 Post Road in Fairfield. Opened and owned by Jack Jagetic and now run by our man, Scotty and chef Mel, the LOBSTER POST offers fresh, tasty and unpretentious fare that both adults and children will devour.

As we walked in the doors of the simple yet charming little jaunt with a beach town vibe, we were treated to a sample of piping hot LOBSTER BISQUE. Seasoned to perfection with a tiny bit of heat at the end of the gulp, this soup was excellent. Not too creamy, and with a touch of sherry wine, the lobster flavor was allowed to blossom. We sat, we ordered, all was right with the world.

Chef ArikBensimon of Le Farmwil be the guest chef at The Westport Farmers' Market on August 14th. Chef Arik will be be demo-ing and serving up his Scallop Crudo with Buttermilk, Yuzu, Beets, Cucumber & Peanuts.

Scallop Crudo recipe can be found below.

Chef Bensimon began his career at the age of 11 in his family’s restaurant in NYC. After culinary school he worked at renown restaurants such as Le Cirque, Picholine and La Panetiere. In 2009 Arik came to Connecticut as the executive chef of Napa & Co., then opened The Spread in Sono, and in 2013, he joined the team of LeFarm as Chef de Cuisine.

FACT: The President of the United States, the Senate, and some state legislatures, governors and mayors have the authority to declare a commemorative event or day by proclamation. Petitions are introduced by constituents or trade associations to honor industries, events, professions, hobbies...AND FOOD! After the observance day is authorized, it is the petitioner's responsibility to promote to the public. CTbites was not the petitioner, but is excited to promote National Oyster Day on Tuesday, August 5th...a day eagerly awaited by mollusk lovers throughout CT.

Today, iced cold oysters are the perfect summer food...high in protein and low in calories. There are over 150 varieties of oysters, but only five species, each traditionally named after the body of water or bay where they are grown. Varieties are known by a myriad of names such as Wellfleets, Blue Points, Kumamoto and Kuushi. The flavor varies by the conditions or Terroir they are grown in; rocky soil, tidal or brackish water, etc. with the Northeast areas of Massachusetts, Rhode Island and Maine providing some of the most delicious and accessible oysters.

CTbites sat with Chef Geoff Lazlo of The Whelk on a sunny summer afternoon to sample some of these delicious delicacies while receiving an education about choosing and enjoying oysters. Lesson #1: tasting oysters is akin to sampling wine. Connoisseurs discuss the salinity and complexity of each oyster, the finish, the hints of melon or cucumber, and of course the juice, aptly named the “liquor.”

Fjord Fish Market has some big news for sushi lovers. Fjord Fish Market started selling sushi at their Cos Cob and New Canaan locations a few months ago, and the Westport sushi program will launch in August. You'll never have to wonder about the freshness or quality of the fish you're eating at Fjord because first and foremost Fjord is one of Fairfield County's finest fish markets. Trust us...it's good.

“The Fjord name has always been synonymous with the highest quality seafood, says Owner Jim Thistle. Adding Sushi to our product mix is a natural extension of the brand”.

Sushi at Fjord is hand rolled daily, under the guidance of a Manhattan-trained Sushi Master who has over a decade of experience. Some of the most popular items include the volcano roll—a California roll topped with baked lobster salad and spicy sauce-- and the Fjord tower, a scrumptious roll filled with Tuna, Avocado, Crabmeat, Lobster Salad and a blend of sauces.

You can be sure the fish in our sushi is of the same premium quality as all the Seafood that they sell at Fjord, where they carefully source and select only the top of the catch. All of Fjord's seafood is also free of antibiotics and colorings.

There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche. This elegant dish is surprisingly easy to make and the varieties are endless. The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche!

The best part? Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade.